Instant Pot Cassoulet

Calling this a cassoulet is probably incorrect, as a traditional cassoulet is a stew that simmers over many hours. This one is made in the Instant Pot, so while you might get the same deliciousness, you are getting it in a much shorter time. Oh well. Call it what you want. I'm sticking with cassoulet.

Instant Pot Cassoulet

1# dried navy beans, soaked overnight

One package vegan sausage (we tend to stick with Beyond Meat sausage because we like the texture), baked

One small onion, studded with cloves

2 1# cans of diced tomatoes

One bay leaf

1/8 t. each - rosemary, thyme, oregano, basil, sage, marjoram,and tarragon

Drain the tomatoes into a measuring cup and add water to make 2 c. Add all ingredients, except for the sausage, into the Instant Pot. Close cover and set timer to 25 minutes. After pressure has been released, remove the clove studded onion and the bay leaf, slice the sausage into coins and add to the beans and tomatoes mixture. I sprinkled some buttered crumbs on top. Serve. Enjoy!

Instant Pot Hamburger and Potato Supper

If you want something that feels old school, this is it. Simple, yet delicious.

Instant Pot Hamburger and Potato Supper

One package vegan hamburger meat (we used the Beyond Meat ground beef)

One onion, diced

4 sticks of celery, diced

Potatoes (as many as you have people to feed), sliced thin

2 cans tomato soup

salt

water combined with tomato soup to make two cups

Saute the hamburger, onion, and celery, until all the pink is gone from the meat. Layer potatoes on top and sprinkle salt over them. Pour soup and water mixture over everything but don't mix. Cover and set to pressure cook for 5 minutes. Serve. Enjoy!

Instant Pot Indonesian Chick'n Stew

So I bought this cute little gadget for my IP. A dragon steamer. You place it on the steam release on your IP, and it diverts the steam from going straight up by going out the dragon's mouth. Cute, right? Well, in theory, maybe. In reality, as soon as I did a manual release, my little dragon actually went flying instead. I did have a good giggle about it, but was also a little sad he doesn't work the way he was intended. It wasn't his fault. He was poorly designed. Oh well, he's still cute, just more decorative than actually useful.

Instant Pot Indonesian Chick'n Stew

Olive or vegetable oil

One package of sliced mushrooms

One can of diced water chestnuts

One green bell pepper, diced

4 green onions, sliced

2 T. soy sauce

2 T. lime juice

One jalapeno, sliced

1-1/2 c. vegetable broth

One can coconut milk

3 garlic cloves, minced

1 t. fresh ginger, minced

1 T. sesame oil

One package vegan chicken (I used Daring Original Chicken), cut into smaller chunks

In the Instant Pot, saute the mushrooms, green pepper, green onion, jalapeno, garlic, and ginger in oil until the green  pepper is softened. Remove the vegetable mixture and set aside. Saute the chick'n in the sesame oil. Stir in the water chestnuts, soy sauce, lime juice, reserved vegetables, and the vegetable broth. Cancel saute and pressure cook for 5 minutes. Manually release pressure and stir in the coconut milk and let heat through. Serve over rice. Enjoy!

My family asked me to double the recipe next time!

Gobi Gajar Poriyal (Cauliflower and Carrots with Mustard Seeds)

I do love Indian food but I do not like the super spiced variety. Whew! Breathing fire is not a favorite activity of mine! But this was perfectly spiced and delicious!

Gobi Gajar Poriyal

(Cauliflower and Carrots with Mustard Seeds)

1 t. neutral oil

1/2 t. black mustard seeds

1 t. lentils

1/2 t. cinnamon

1/2 c. chopped onion

2 tomatoes, chopped

1/2 t. turmeric

1/8 t. black pepper

1/2 t. cayenne pepper

1/2 t. salt

One small head of cauliflower, cut into florets

3-4 carrots, chopped

1/2 c. water

1 T. shredded coconut

Extra shredded coconut for garnish

Heat the oil over medium heat, and add the mustard seeds. Cook until they start to pop. Add the lentils and the cinnamon and cook for about a minute. Add the onion and saute until soft. Add the tomatoes, turmeric, black pepper, cayenne, and salt. Mix well and cook until a nice sauce begins. Add the cauliflower and carrots, water, and shredded coconut. Cover and cook over medium until vegetables are tender, about 20 minutes, stirring once or twice. Garnish with extra coconut. Serve. Enjoy!

Hungarian Goulash and Greens with Onions and Garlic

After all the holiday celebrations, and let's face it, not always the healthiest of foods, we want to get back to home cooking. A nice sit down, relaxed meal.

Hungarian Goulash

1/4 c. oil

1-2 packages vegan stew meat (I'm partial to Gardein Beefless Tips)

One onion, diced

2 t. marjoram

2 or more cloves of garlic, minced

1 T. sweet paprika

1 c. vegetable broth

4 carrots, sliced

4 potatoes, cubed

Brown the meat and the onion in oil until onion is softened. Add the remaining ingredients, bring to a boil, cover, reduce heat, and simmer for 30 minutes, or until carrots and potatoes are soft.

Greens with Onions and Garlic

Half of an onion, diced

Olive oil

1 bumch of greens, chopped (I used a blend of greens)

2-3 cloves of garlic, minced

Saute onion in oil until soft. Add the greens and the garlic, and continue to saute until the greens have wilted. Salt to taste.

Serve.

Enjoy!

Roasted Garlic Mac and Cheese

My family has made many variations on garlic mac and cheese, but I think this one has been the best so far.

Roasted Garlic Mac and Cheese

16 oz. small pasta of choice

1/4 c. olive oil

3 or more garlic cloves, minced

1/4 c. flour

3 c. vegan milk

1 head of roasted garlic*

1/2 c. vegan parmesan

1/3 c. nutritional yeast

Salt and pepper to taste

1/4 c. panko crumbs, toasted (I used Roasted Garlic)

Boil the pasta according to package instructions. Drain, and return to pot.

For the sauce, saute the garlic in the olive oil for one minute. Stir in the flour. Slowly add the milk, whisking the entire time to avoid clumps. Cook 5 minutes the blend the flavors and thicken, continuing to whisk. Add sauce to a blender. Add the roasted garlic, vegan parmesan, nutritional yeast, and salt and pepper. Blend until smooth.

Add the sauce to the pasta and stir to coat. Gently heat over low until pasta is hot and sauce has thickened slightly. stirring occasional. Transfer to a casserole dish.

Sprinkle with the toasted panko crumbs and any additional parmesan you'd like.

*To make roasted garlic: peel and entire head of garlic, and place each individual clove in the middle of a sheet of foil, in a single layer. Drizzle on some olive oil and sprinkle with salt. Fold the foil up with all sides secure. Bake in a toaster oven at 350 for 30 minutes. Let sit in the oven another 10 minutes before removing.

Sausage with Mashed Potatoes and Onion Gravy and Lemon Pecan Green Beans

When the weather gets colder, we want food that sticks to our ribs! There's something very comforting about a version of bangers and mash, and some delicious green beans to go on the side.

Sausage with Mashed Potatoes and Onion Gravy

One package vegan sausage (we prefer Beyond Meat)

2 T. oil

2 T. butter

4 onions, sliced

1 T. flour

1-1/2 c. vegetable stock

Potatoes (determined by how many people you are serving)

1/4 c. butter (again adjust for more or less potatoes)

1 c. vegan heavy cream (we used Califia)

1 T. whole grain mustard

Cook the sausage however you like best. We prefer baking it in the oven. It gives it a nice crunchy exterior. Set aside.

Heat the oil and butter in a large pan. Add the sliced onion and mix well to thoroughly coat. Cover and cook on low for 30 minutes, stirring occastionally. You can add 1 t. of sugar after 30 minutes if you'd like more caramelized onions. Cook another 5 minutes if you add sugar. Remove the pan from the heat and add the flour, then gradually stir in the broth. Return the pan to the heat, bring to a boil, and let simmer for 3 minutes or until thickened. Season with salt and pepper.

Cook the potatoes in a pot of boiling water until tender. Drain, then mash with the butter, heavy cream, and mustard. Season with salt and pepper.

Lemon Pecan Green Beans

3/4 c. pecan pieces

One bag of frozen cut green beans

Butter

2 shallots, chopped

2 t. lemon zest

1 T. lemon juice

1 t. salt

Toast the pecans in a single layer on a baking sheet at 350 for 6-8 minutes. Set aside

Cook the beans according to package directions. 

Melt some butter in a large skillet and saute the shallots for 2-3 minutes, stirring constantly. Reduce heat to medium and add the cooked green beans and cook until beans are heated through. Stir in the pecans, lemon zest, lemon juice, and salt and cook for 1 more minute.

Serve!

Enjoy!